Kollu Dosai & Kara Chutney - Not a common dosai, at all ! Kollu ( horse gram ) - 1cup Boiled rice - 4 cups Methi seeds - 2 tsp Oil Salt Mix kollu, rice & methi seeds. Wash well & soak together for 6 hrs. Grind to a very fine paste, using the soaked water. Ferment the batter for minimum 8 hrs. Make slightly thick dosais, using less oil. Spread on a hot tava, add very little oil & cook covered. Open, when the underside is cooked, turn over, cook for a minute & remove. In the photo, it is served with Kara Chutney given in http://www.indusladies.com/forums/showpost.php?p=11639&postcount=59 You can serve with any spicy chutney of your choice.
Chiwda - the Gujarathi counterpart to S I Mixture ! Poha - 250 gms ( thin variety, specially availabe for chiwda) Roasted peanuts - 1 cup Fried gram - 100 gms ( puffed gram or pottukadalai) Cashewnuts - 100 gms Raisins - 100 gms Grated copra - ¾ cup Potato - 1 big or 2 medium Green chillies - 15-20 ( as per taste) Curry leaves - 5,6 small bunches Salt - 1 ½-2 tsp Chilli powder - 2 tsp Haldi - 1 tsp Powdered sugar - 6 tsp Oil - to deep fry Wash, peel & cut potatoes into 1” long thin sticks & immerse in water for 15 mts. Rinse in water 3,4 times, changing water every time. Drain very well & spread on a cloth. Spread kitchen tissues on plates, to spread the deep fried ingredients. Heat oil in a kadai & first fry casews & raisins. Then fry potato shreds till crisp. Next fry green chillies & curry leaves till crisp. To fry the poha easily, put a handful or less in a metal strainer, immerse this in hot oil for a minute & remove. Repeat poha in batches thus. Fried gram, copra & roasted peanuts can be made crisp by just roasting on a dry kadai. After the oil in all the fried ingredients is absorbed by the kitchen tissue completely, transfer to a vessel. Add haldi, salt, chilli powder & powdered sugar. Mix very thoroughly with a ladle & store airtight.
Bread with Vegetable Cream - Today's Breakfast in my House ! Any combination of vegetables from carrot, peas, beans, cauliflower, baby corn can be used. Chop the vegetables into small cubes & lightly steam them. Cubed & steamed vegetables - 1 cup Small onions - 3, 4 finely chopped ( optional ) Minced green chillies & ginger - 2 tsp Maida - 2 tsp Milk - 1 cup Butter - 1 tbsp Salt Bread slices - 4 In a kadai heat butter & before it melts, add onion & green chilli-ginger mince. When it is lightly sauted, add maida. When it sizzles, add milk, continuously stirring to prevent lump formation. Add vegetables & salt. Simmer to blend & remove. This is vegetable cream. Cut bread into 2 slices & deep fry quickly in hot oil. To golden colour. Drain well. Top with vegetable cream & serve. Variation: You can toast bread or shallow fry. Instead of minced green chillies & ginger, you can use red chilli powder & a pinch of sugar.
Butter Murukku - the melting wonder ! Rice Flour - 2 cups Urad dhal powder - ½ cup Red chilli powder - 1 tsp Salt, hing Butter - please refer to “ Tips on Savouries” Oil - to deep fry Mix both flours, sat, butter, hing, chilli powder with butter to bread crumb consistency. Now for every handful of this, add water & knead to a soft dough. Press in the “ murukku achu” circularly in a plastic sheet. Deep fry in batches – hi for 1 mte & then gradually decrease till bubbles stop competely. Cool & store.
Sheek kababs - host a " kabab factory" ! These are deep fried in oil. Small brown channa - ¾ cup Gram dhal - 1/3 cup Potato - 1 big Onions - 2 Green chillies - 5, 6 Salt Oil - to deep fry Mix both dhals, wash well & soak for 6-8 hrs. Boil, peel & mash the potato. Chop the onions. Drain & adding green chillies, grind the dhals to rava consistency, adding chopped onions instead of water. The dough should not be loose as otherwise, it cannot be rolled. Take small balls & roll around a skewer as shown in the second picture. Heat oil, slowly loosen the kababs & drop them in hot oil. Deep fry till brown. Serve with puthina chutney & tomato sauce. I am posting 3 photos.
Rava Cutlet - a simple, quick snack. Milk - ½ litre Bombay rava - 120 gm (slightly less than 1 cup) Ghee - ½ cup Grated cheese - 100gm Chopped green chillies - ( to taste) Pepper powder - ½ tsp chopped coriander leaves Cornflour paste to dip cutlets Bread crumbs to roll Oil to deep fry. Boil milk. Add ghee & remove from stove. Mix rawa without lumps. Put back on fire & stir till rava is cooked. Remove , add chopped green chillies, coriander leaves, pepper powder, cheese, salt & mix thoroughly. Cool & spread the mixture on a tray, cut into squares. Dip in cornflour paste, roll in bread crumbs and deep fry. Add salt carefully because cheese contains salt. For a variation you can use grated paneer instead of cheese. This is tasty and very easy to prepare.
Muthiyas - the Favoutite Gujarathi Snack. Wheat flour - 1 cup Besan - ½ cup Oil - ¼ cup Lauki - ½ cup Red chilli powder - 1 tsp Lime juice - 1 tsp Sugar - 1 tsp Mustard seeds - ½ tsp Hing - ½ tsp Salt, hing To garnish: Chopped coriander leaves & grated coconut. Grate lauki fine . Mix both flours, grated lauki, chilli powder, salt, haldi, sugar & lime juice. Add half the oil & knead, to a soft dough, adding water, little by little. Make balls & shape into 1” diameter rolls. Steam the rolls for 10 mtes. Cool, cut the rolls into desired size. – usually 1 “ pieces. Heat the remaining oil, temper mustard seeds, add the pieces & saute well for a few mts. Garnish with chopped coriander leaves & grated coconut. Variation: Instead of lauki, you can use mooli ( radish), cabbage finely chopped or even bittergourd grated with skin. This photo is with jowar flour + mooli greens.
Rice-Semiya-Cheese Balls – a quick snack with readily available ingredients at home. Rice cooked very soft - 1 cup Processed cheese - 50 gms ( grated) Semiya, broken into small bits - ½ cup Cornflour - 1 tbsp Minced green chillies - 2 tsp Finely chopped coriander leaves - 1 tbsp Salt – very little Mash rice very well. Add all other ingredients & roll into balls. Heat oil & deep fry till golden. Test fry one ball to make sure it does not break. In case it breaks, add little more cornflour. Serve with tomato sauce.